Vegetarian Hot Pot

Made it,
Loved it.

Serving size 5

Prep Time

Total Time 45MIN

Ingredients

5 ¼ cup vegetable broth or reduced-sodium chicken broth
4 ¼ 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 tsp canola oil
1 ¾ cup shiitake mushrooms, stemmed, wiped clean and sliced (4 ounce)
¼ tsp crushed red pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 ½ oz Chinese wheat noodles or rice sticks (see ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots (2 large)
6 tsp rice vinegar
2 tsp reduced-sodium soy sauce
1 tsp toasted sesame oil
¼ cup chopped scallions for garnish

Directions

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.